1 lb (450 g) eating apples, peeled, cored and finely chopped
2 oz (50 g) stoned (seeded) dates, rinsed and coarsely chopped
1/4 cup (50 g) 2 oz ready-to-eat dried apricots, rinsed and roughly chopped
4 oz (100 g) mixed nuts, chopped
2 oz (50 g) sultanas (golden raisins), rinsed
3 oz (75 g) rolled oats
3/4 cup (75 g) self-raising wholemeal flour
25 g (1 oz) unsweetened desiccated coconut
25 g (1 oz) sesame seeds
25 g (1 oz) pumpkin seeds
6 tbsp (90 ml) unsweetened apple juice
3 tbsp (60 ml) sunflower oil
2 oz (50 g) stoned (seeded) dates, rinsed and coarsely chopped
1/4 cup (50 g) 2 oz ready-to-eat dried apricots, rinsed and roughly chopped
4 oz (100 g) mixed nuts, chopped
2 oz (50 g) sultanas (golden raisins), rinsed
3 oz (75 g) rolled oats
3/4 cup (75 g) self-raising wholemeal flour
25 g (1 oz) unsweetened desiccated coconut
25 g (1 oz) sesame seeds
25 g (1 oz) pumpkin seeds
6 tbsp (90 ml) unsweetened apple juice
3 tbsp (60 ml) sunflower oil
method
1. Lightly grease an 18cm (7 inch) square tin.
2. Put the apples in a heavy based saucepan with 15 ml (1 tbsp) water. Cover tightly and cook for about 10 minutes, until the apples are very soft.
3. Uncover and cook apples, stirring, for a further 2 minutes or until the excess moisture has evaporated.
4. Add the remaining ingredients and beat well together.
5. Pack into the prepared tin and level the surface.
6. Bake at 170°C (325°F) mark 3, on a low shelf in the oven, for 40-50 minutes.
7. Move the tin to the top of the oven for the last 10 minutes of cooking time.
8. When cooked the mixture will be slightly brown around the edges and feel firm to the touch.
9. Mark into 8 bars while still warm.
10. Leave to cool in the tin. When cold, turn out and cut into bars.
2. Put the apples in a heavy based saucepan with 15 ml (1 tbsp) water. Cover tightly and cook for about 10 minutes, until the apples are very soft.
3. Uncover and cook apples, stirring, for a further 2 minutes or until the excess moisture has evaporated.
4. Add the remaining ingredients and beat well together.
5. Pack into the prepared tin and level the surface.
6. Bake at 170°C (325°F) mark 3, on a low shelf in the oven, for 40-50 minutes.
7. Move the tin to the top of the oven for the last 10 minutes of cooking time.
8. When cooked the mixture will be slightly brown around the edges and feel firm to the touch.
9. Mark into 8 bars while still warm.
10. Leave to cool in the tin. When cold, turn out and cut into bars.
serving amount
makes 8
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